Best 3 Pear Pecan Muffins Recipes
Indulge in the delectable aroma of freshly baked Pear Pecan Muffins, a symphony of flavors that will tantalize your taste buds. These muffins are a delightful blend of sweet and nutty, with tender pears adding a burst of juicy goodness and crunchy pecans providing a satisfying textural contrast. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are a delightful treat that can be enjoyed by people of all ages. With the step-by-step recipe provided, you can easily recreate these bakery-style muffins in the comfort of your own kitchen. Additionally, variations of this classic recipe are included, offering exciting alternatives such as Pear and Chocolate Chip Muffins, Pear and Cranberry Muffins, and Pear and Streusel Muffins. Each variation brings a unique twist to the original, ensuring that there's a flavor combination to suit every palate. So, gather your ingredients, preheat the oven, and embark on a culinary journey that will leave you and your loved ones craving more.
Here are our top 3 tried and tested recipes!
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
PEAR PECAN MUFFINS
Make and share this Pear Pecan Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a bowl, mix together the first 5 ingredients.
- In a second bowl, mix together eggs, oil, and vanilla.
- Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened.
- Fold in the pears and pecans.
- Fill paper lined muffin cups two-third full.
- Bake at 350 degrees for 25-30 minutes or until test done.
- Cool for 5 minutes before removing from pan to wire rack to complete cooling.
FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS
You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
- Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
- Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
- Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
- Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.
Tips:
- Use ripe pears for the best flavor and texture in your muffins.
- If you don't have chopped pecans, you can use walnuts or almonds instead.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- If you want a muffin with a more pronounced pear flavor, add an extra 1/2 cup of mashed pears to the batter.
- To make your muffins extra moist, add a 1/4 cup of sour cream or yogurt to the batter.
- If you don't have a muffin pan, you can bake the batter in a 9x13 inch baking pan for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Pear pecan muffins are a delicious and easy-to-make breakfast or snack. They are perfect for fall when pears are in season. With their moist texture, sweet flavor, and crunchy pecans, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying treat, give pear pecan muffins a try.
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